Name: Grilled Chicken Breast Salad with Crunchy Chickpeas and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Canned Chickpeas; 1 tbsp Tahini; 1 tsp Olive Oil; 2 cups Fresh Spinach; 1/2 cup Sliced Cucumber; 1/2 cup Cherry Tomatoes; 1 tbsp Lemon Juice; 1 clove Garlic

Nutrition

Per serving

471 calories

Protein: 44g; 37% of calories
Carbs: 35g; 29% of calories
Fat: 19g; 35% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the chickpeas dry with a paper towel, toss them with half of the olive oil and a pinch of salt, then roast for 20 minutes until they are crunchy.
While the chickpeas roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until fully cooked.
In a small jar or bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining olive oil until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.
In a large salad bowl, combine the fresh spinach, sliced cucumber, and halved cherry tomatoes.
Slice the grilled chicken into strips and place it on top of the greens.
Finish the salad by sprinkling the crunchy roasted chickpeas over the top and drizzling with the lemon-tahini dressing.

Nutrition

Ingredients

Instructions

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